Buttermilk Pancakes

Aside from being delicious, these are so easy to prepare. Once you do it a few times you will have memorized the recipe and you will be able to whip up this batter in less time than it would take to read the directions on a package of pancake mix.

 

You can reduce the amount of whole wheat flour and increase the white flour by that amount, and if you don’t have buttermilk on hand you can substitute regular milk, but use only 1½ cups as it will produce a thinner batter. Always stir gently because overmixing the batter will result in tough pancakes.

 

Blueberries and chocolate chips are the obvious additions to pancakes, but don’t let that limit your imagination. As an alternative to mixing them into the batter, try sprinkling on top of the batter for each pancake just after you spoon it onto the pan. In the case of blueberries, it keeps the batter from turning blue.

 

SERVES 4

 

Ingredients:

2 eggs

1¾ cup white flour

¼ cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1¾ cups buttermilk

Butter or margarine for greasing the pan

 

SUGGESTIONS FOR SERVING:

Maple syrup

Butter

Fruit syrups

 

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Instructions:

▪ Crack open the eggs into a large bowl and beat with a fork.

 

▪ Add the remaining ingredients and stir just until everything is blended. Do not over mix the batter. It is fine for it to be a bit lumpy; just make sure the dry ingredients are all absorbed.

 

▪ Heat your cooking pan to medium and lightly grease it with butter or margarine. It can be a frying pan, stovetop griddle or electric griddle set to 350˚F. To test if it is hot enough flick a few drops of water onto the surface and if they bead up and bounce around the pan is ready.

 

▪ Spoon batter onto the pan and cook until the batter is set and bubbles form on top. Turn the pancakes over and cook the other side a couple of minutes, then check to see if they are done.